Ww Barley Vegetable Soup Food

BARLEY VEGETABLE SOUP

Steps:

• In a saucepan, combine the barley and 3 cups of vegetable stock.
• Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
• Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms.
• Cover and cook the vegetables for about 5 minutes, until they begin to soften.
• Add the remaining vegetable stock and simmer 30 minutes, covered.
• Add the barley and simmer 5 minutes more.
• Add salt to taste and ladle into bowls.
• Serve garnished with chopped fresh parsley.

WEIGHT WATCHERS VEGGIE BARLEY SOUP (1 PT. FOR 1 CUP)

Steps:

• Spray large saucepan with non-stick spray. Add chopped carrots, onion and celery. Saute over low heat 5-7 minutes until softened - add garlic for the last minute.
• Add tomato paste (if you are out, just use 2 T. catsup), and stir it around a bit with the vegetables.
• Stir in broth, cabbage, herbs and barley. Simmer, partly covered, for 40 minutes until barley is softened. Add zucchini and parsley after the barley has cooked about 20 minutes, allowing them to cook for the last 20 minutes.
• Garnish with coarsely ground black pepper and 1 T. Parmesan cheese if desired.

BARLEY BEEF VEGETABLE SOUP

Steps:

• Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
• Skim soup until clear while simmering.
• Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
• Let soup stand for about 15 minutes before serving.
• Note: Normally I don't care for barley, but this soup is truly delicious.
• I love making homemade soups and bread on cold wintry days.

BARLEY VEGETABLE SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add onions and Italian seasoning; season with salt and pepper. Cook, stirring frequently, about 5-8 minutes or until onions are translucent.
• In a large stockpot, combine vegetable broth, tomatoes with juice, tomato paste, water, and cooked onions; bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
• Add uncooked barley and vegetables to the pot and bring back to boiling; return to a simmer once again. Cook, uncovered, until vegetables are tender and barley is cooked; about 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

VEGETABLE BARLEY SOUP

Steps:

• In a large kettle add oil, garlic and onions heat until onions are transparent.
• Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
• Simmer until barley is tender.
• Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

WEIGHT WATCHERS CROCK POT BEEF,BARLEY AND ROOT VEGETABLE SOUP

Steps:

• Preheat oven 450 degrees.
• Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet.
• Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes.
• On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes.
• Transfer beef and veggies to a 5 or 6 quart slow cooker.
• Add bay leaves, garlic, salt and pepper.
• Pour broth and water over beef and veggies.
• Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low.
• Discard the bay leaves and garlic.
• Stir in parsley.

BARLEY VEGETABLE SOUP

Steps:

• Heat olive oil in soup pot.
• Chop all vegetables and cook in oil- over medium heat until soft- about 15 minutes.
• Add salt, pepper, thyme, mushrooms and barley-cook for one minute.
• Add chicken broth and bring to a boil.
• Reduce to a simmer for 45 minutes.
• Add frozen peas and bring to a boil again then reduce to a simmer for an additional 20 minutes.
• Serve .

VEGETARIAN BARLEY-VEGETABLE SOUP

Steps:

• In a large pot, melt butter over medium-high heat.
• Add onion, carrot and celery and saute until softened.
• Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
• Stir in barley.
• Lower heat and cover.
• Gently simmer for 1-1/2 hours or until barley is tender.
• Stir in frozen green beans during the last 10 minutes of cooking.
• Remove from heat and stir in dill weed.
• Serve warm.